Kenyan Coffee

Kenyan coffee is almost exclusively grown in the traditional way - with a significant proportion of the country's farmers working small scale coffee plantations. They work together in a largely co-operative system, meaning not only do they make delicious coffee, but it is sustainable and fair trade. The acidic soil in the Kenyan highlands make for excellent coffee plantations, with an equitable amount of rain and humidity. The resulting coffee is considered very distinctive by connoisseurs - with a full body and rich, chocolaty finish, overlaying an acidic background.

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